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Global fermentation directory — free while we build it
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04
Aged legume pastes and the soy sauces beside them.
8 entries
A place of peace and mindfulness in the heart of Berlin-Mitte, serving vegan fine dining from its own fermentation lab
Organic tempeh made by hand in the Allgäu, not only from soy but also from lupin, kidney beans and black beans.
The world's first Michelin-starred Peranakan restaurant. Chef Malcolm Lee, fourth-generation Peranakan, cooks heirloom Straits-Chinese recipes such as babi buah keluak.
Handmade koji, miso, shoyu, mirin and natto from Wedding, founded in 2017 by Markus Shimizu. Shop with tastings in the Osram-Höfe and an online shop.
A soy sauce brewery on Shodoshima whose fifth-generation owner brews in kioke, wooden barrels, many over 100 years old, and builds new ones himself each January. Tsuru-bishio takes about four years.
How to grow koji on rice or barley and turn it into miso. You leave with your own miso and a bag of Aspergillus oryzae spores.
Opened in 2012 by the Indonesian tofu and tempeh producers' cooperative as a model for hygienic, environmentally friendly tempeh making. Offers training and educational factory visits.
We make tempeh together and talk about Peranakan cooking and the Chinese-Javanese history behind it.
